My mother was born and raised in Bavaria. Our family loved red cabbage. She is gone now, but I've adapted her recipe with just the right ratio of ingredients to make it just like hers! The key is using red wine vinegar. This freezes very well, too, but there aren't leftovers when I make it for family get togethers.Submitted by: FOODIEWIFE

My inspiration to make this was the day I made my family heirloom recipe for a traditional Bavarian plum tart, served over a delicious shortbread crust. I didn't want to surrender to that, so I gently simmered my own serving of plums. The plums made such a delicious syrup that I decided to serve it over yogurt. I loved it!

Forget fruit yogurts with high fructose corn syrup. You can do this to any kind of stone fruit so that you can eat fruit in a delicious way.

My favorite plum to use are Italian Prunes. They're a little tricky to find, but they come into season around September.Submitted by: FOODIEWIFE